As a health-conscious individual, I am always on the lookout for ways to incorporate more greens into my diet. One of my go-to breakfast dishes is a green smoothie, but I wanted to mix things up a bit and try something new. That's when I came across this amazing spinach artichoke quiche recipe.
It's loaded with healthy greens and savory flavor, making it the perfect breakfast upgrade. The first thing I did was to prepare the crust. I used a gluten-free and grain-free crust that I learned from my pumpkin pie recipe but with a twist. I added some garlic to give it an extra kick. The inside of the quiche is dairy-free, thanks to the use of coconut milk, and is chock full of organic spinach and artichokes.
To add a little bit of extra flavor and pizzazz to the quiche, I decided to grill some spring onions and add them on top. I had really wanted to use garlic scapes, but unfortunately, I couldn't seem to find them. If you're lucky enough to come across garlic scapes, feel free to use them instead of the spring onions. When the quiche was done, I was eager to test it. To my surprise, everybody loved it!
They even went back for seconds, which was a massive win for me. Knowing how much everyone enjoyed it, I decided to double the recipe the next time I make it, and freeze one quiche for a future insta-healthy meal. One of the great things about this spinach artichoke quiche is that it's not only delicious, but it's also healthy. It's gluten-free, grain-free, and paleo-friendly, which means that it's perfect for people who are trying to follow a healthy lifestyle.
And because it's loaded with greens, it's also an excellent way to get some much-needed nutrients into your diet. If you are someone who struggles to get enough greens in your diet, then this quiche is definitely worth a try. Not only is it easy to make, but it's also packed with flavor, making it a tasty and healthy breakfast option. And if you're someone who likes to meal prep, then this quiche is perfect for you. You can easily double the recipe and freeze one for a quick and healthy meal in the future.
How To Freeze Spinach Artichoke Quiche Recipe:
Freezing the spinach artichoke quiche is a great way to meal prep and have a healthy breakfast or lunch option on hand. Here’s how to freeze this delicious quiche:
- Allow the quiche to cool completely after baking.
- Once cooled, wrap the quiche tightly with plastic wrap or aluminum foil.
- Place the wrapped quiche in a freezer-safe bag or container.
- Label the bag or container with the date and contents.
- Freeze the quiche for up to 3 months.
How To Refrigerate Spinach Artichoke Quiche Recipe:
If you plan on enjoying the spinach artichoke quiche within a few days, it’s best to store it in the refrigerator. Here’s how to refrigerate the quiche:
- Allow the quiche to cool completely after baking.
- Cover the quiche with plastic wrap or aluminum foil.
- Place the covered quiche in the refrigerator.
- Consume the quiche within 3-4 days.
How To Reheat Spinach Artichoke Quiche Recipe:
When it’s time to reheat the spinach artichoke quiche, there are a few different methods you can use.
- Oven Method: Preheat your oven to 350°F. Remove the quiche from the refrigerator and allow it to come to room temperature. Place the quiche on a baking sheet and bake in the oven for 15-20 minutes or until heated through.
- Microwave Method: Cut a slice of quiche and place it on a microwave-safe plate. Microwave on high for 30-60 seconds or until heated through.
- Toaster Oven Method: Preheat your toaster oven to 350°F. Remove the quiche from the refrigerator and allow it to come to room temperature. Place the quiche in the toaster oven and bake for 10-15 minutes or until heated through.
This spinach artichoke quiche is a must-try for anyone looking for a healthy and delicious breakfast option. It's easy to make, loaded with greens, and is perfect for anyone following a gluten-free, grain-free, or paleo diet. So, go ahead and give it a try – your taste buds and your body will thank you!
SPINACH ARTICHOKE QUICHE WITH GRILLED SPRING ONIONS
- 1 ¼ cups almond flour
- ½ cup cassava flour
- ½ teaspoon granulated garlic
- ¼ teaspoon sea salt
- 5 tablespoon cold butter, or organic palm shortening for dairy-free
- 1 large egg
- 2 tablespoon cold water
- 1 cup full fat coconut milk
- 4 large eggs
- 8 oz frozen spinach, thawed and drained
- 3-4 whole artichoke hearts, about ½ 14-ounce can, drained and diced
- 2 medium shallots, finely diced and sauteed
- 2 spring onions or garlic scapes
- salt and pepper, to taste
- To make the crust, stir together the flours, salt and garlic in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms. *Note - if it's too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
- Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees fahrenheit.
- Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough in a 9-inch pie pan. Use a fork to pierce a few holes in the bottom of the dough.
- Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
- Heat a grill pan on medium heat and grill spring onions for one minute on each side. Remove to a plate. Once slightly cooled, slice the spring onions in half lengthwise (you don't need to do this if using garlic scapes).
- In a large mixing bowl, whisk together the eggs and milk until light and frothy. Add the spinach, artichoke hearts, shallots, salt and pepper and stir to combine.
- Pour the filling mixture into the crust and place pie pan on a cookie sheet. Cook for 45-55 minutes at 350 degrees fahrenheit, until the center is cooked. Halfway through, cover the top with aluminum foil to prevent the top from burning.